Fortification of yoghurt with enzymatically modified oilseed proteins

The objective of this study was to fortify yoghurt with three oilseed prote in hydrolysates prepared from soybean (Glycine max.), sesame (Sesanum indic um) and rice bran (Oryza sativa) flours. Hydrolysis was carried out with tw o enzymes, one of plant origin (papain) and the other of microbial origin ( alcalase). For the yoghurt fortification experiment the previous hydrolysat es were used. The hydrolysates were added to yoghurt at fortification level s of 5, 10 and 15%, and the fortified yoghurt was analyzed fresh, and after 7 and 15 d of storage. The fortified yoghurt was chemically examined for f ermentation activity (pH values, acidity and proteolysis) as well as for it s organoleptic properties. The results of this experiment indicate that the addition of soybean hydrolysates with papain (8.9 units/g) for 5 min (Tb) and rice bran hydrolysates with alcalase (27.6 units/g) for 5 min (Te) to y oghurt can exceed 5 - 10%, while fortification with sesame hydrolysed with papain (8.9 units/g) for 30 min (Td) and soybean hydrolysed with papain (8. 9 units/g) for 30 min (Tc) should not reach 15%.